Serves 4 - 35 mins
- 100g raw cashews
- 10g nutritional yeast
- 1kg sweet potatoes
- 1 yellow capsicum
- 2 tomatoes
- 1 packet coriander
- 1/2 red onion
- 2 x 400g tin of adzuki beans (can be kidney or black beans)
- 1/4 cup tomato paste
From your pantry
Oil, salt, pepper, white wine vinegar, smoked paprika, ground cumin, dried thyme.
This recipe is gluten-free.
Set oven to 220ºC. Soak cashews and nutritional yeast in 1/3 cup water and 1 1/2 tbsp vinegar. Set aside.
Slice sweet potatoes into 1cm rounds. Toss on lined oven tray with 1 tbsp oil, salt and pepper. Roast (on seperate trays if needed) for 20-25 minutes until golden.
Dice capsicum and tomatoes. Roughly chop coriander. Toss together and set aside.
Dice onion. Add to frypan over medium-high heat with 2 tbsp oil. Cook for 4-5 minutes. Add 1/2 tsp dried thyme, 1 tbsp paprika, 1 1/2 tbsp cumin, 1 tbsp oil and cook for 1 minute. Add drained beans, tomato paste and 1 cup water. Cook for 5 minutes. Season with salt and pepper.
Blend cashew mix together until smooth using a stick mixer or blender. Season with salt and pepper to taste.
Layer sweet potato evenly among plates. Top with beans, salsa and sour cream.